Buttery Bliss Brioche Rolls (Printable)
Soft, buttery French brioche rolls with golden crusts that elevate breakfast or dinner.
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant dry yeast
04 - 1 tsp fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 10 tbsp unsalted butter, softened and cubed
→ Egg Wash
08 - 1 large egg
09 - 1 tbsp whole milk
# How to Make It:
01 - In a stand mixer bowl, combine flour, sugar, yeast, and salt. Mix briefly to distribute evenly.
02 - Add eggs and lukewarm milk to the dry mixture. Mix on low speed until a rough, shaggy dough forms.
03 - With mixer on medium speed, add softened butter one cube at a time, ensuring each piece is fully incorporated before adding the next. Continue kneading for 8–10 minutes until the dough is smooth, elastic, and pulls away from the bowl sides.
04 - Transfer dough to a lightly greased bowl, turning to coat all sides. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
05 - Punch down the risen dough to release air. Divide into 12 equal portions and shape each into a smooth, tight ball by tucking edges underneath.
06 - Arrange dough balls in a greased 9x13-inch baking pan or on a parchment-lined baking sheet, leaving slight space between each. Cover loosely and let rise for 45–60 minutes until puffy and visibly expanded.
07 - Preheat oven to 350°F.
08 - Whisk together egg and milk for the egg wash. Brush the tops of each roll gently and evenly, avoiding excess pooling.
09 - Bake for 18–22 minutes, or until rolls are deeply golden brown on top and sound hollow when tapped lightly.
10 - Transfer pan to a wire rack and let rolls cool for at least 10 minutes before serving warm.
# Expert Suggestions:
01 -
- The dough transforms into something impossibly soft and pillowy through patient kneading
- These rolls make any ordinary Tuesday dinner feel like a special occasion
02 -
- Cold butter will not incorporate properly and you will end up with greasy spots in your finished rolls
- Overbaking even by 3 minutes can turn thesepillowy clouds into dry bricks so set your timer
03 -
- Weighing your flour instead of using cup measures will give you the most consistent results every time
- The windowpane test is your friend stretch a small piece of dough until thin enough to see light through it